Lamb Loin

Raised in the United States, this boneless cut, usually only available to restauranteurs, is the juiciest, most tender part of the lamb. Rich and buttery, the meat is at once subtle and complex, and it practically melts in your mouth. An exquisite delicacy either roasted or grilled. 2 lbs. average, serves four.

Thaw completely under refrigeration prior to cooking. Allow meat to come to room temperature prior to cooking. Season prior to cooking. Pans, grills and cooking surfaces should be hot, ungreased, prior to cooking. Let meat rest before carving.
Oven: Roast in the oven at 425°F until a meat thermometer registers at 120°F for rare and 130°F for medium-rare. Check after 30 minutes. Leaving a 1/4 inch layer of fat on the roast will keep it moist while roasting. Rubbing the roast with olive oil before roasting is also recommended.